Are you familiar with the lemon curd pavlova Mary Berry recipe?
Mary Berry is a beloved British TV presenter and cookery writer. Her recipes are always classic, simple, and delicious. She has written many books, from the very first “Foolproof Cookbook” to her latest bestseller “The Great British Bake Off: Everyday”.
In this blog post, we will tell you about one of her favorite desserts- lemon curd pavlova! This dish can be made in advance so it’s perfect for any occasion.
What Is A Pavlova, And Why Should I Make It This Weekend For Dessert Tonight?
Have you ever had a Pavlova? It’s a type of meringue that is created by whipping egg whites, sugar, and vanilla until they are thick. The mixture is then baked in the oven until it becomes hard on the outside but stays gooey on the inside.
The best part about this dessert is that it can be served with just about any flavor combination imaginable- from chocolate to fruit! So if you’re looking for an easy dessert recipe, try making this tonight!
Lemon Curd Pavlova Mary Berry Style
The best lemon curd pavlova recipe is from the Queen of Baking, Mary Berry. This recipe was featured in her latest book “Mary Berry Cooks.” It’s a classic dessert that was originally created in Australia and New Zealand.
Pavlova is traditionally served topped with whipped cream and fresh fruit or berries. The meringue can be flavored to taste by adding various extracts like vanilla extract, almond extract, coconut extract, etc. to the egg whites before beating them into stiff peaks.
This Lemon Curd Pavlova Mary Berry recipe has been adapted by reducing the sugar content slightly to make it healthier while still tasting delicious! If you’re looking for an easy but impressive dessert then this dish may be perfect for you
How Do You Make Mary Berry Lemon Curd?
For the lemon curd, mix together egg yolks and sugar in a large pan. Add to this mixture some freshly squeezed lemon juice and zest from your favorite kind of lemons!
Cook on low over medium heat for 5-7 minutes or until it coats the back of a spoon (don’t forget to stir sideways!). Stirring constantly is important so that you don’t burn any part of the sauce.
Take off stovetop once done cooking, then add butter – now that’s what I call an amazing recipe!
Lemon Curd Pavlova Recipe by Mary Berry
For the meringue:
- 6 free-range egg whites
- 350g caster sugar
- 2 tsp white wine vinegar
- 2 level tsp cornflour
For the lemon curd filling:
- 6 free-range egg yolks
- 350g caster sugar
- 4 lemons
- 225g butter
- 450ml double cream
For the candied lemon peel:
- 100g caster sugar (plus extra for coating)
- 4 lemons (zest only (in long thin strips)
- Preheat the oven to 160 Celsius, and place a piece of baking paper on your tray and draw out a 25 cm circle.
- Put the egg whites into a bowl and whisk at the fastest speed with an electric hand whisk or in a free-standing mixer until they form stiff peaks. Gradually, still whisking at maximum speed, add generous teaspoons of sugar until it is shiny and stands in peaks.
- Pour the vinegar into a bowl and whisk it with flour. Then, pour this mixture onto your meringue while you’re stirring!
- You can use a piping bag to create little nests of meringue for your next dessert. Carefully pipe about 10 separate little nests positioned equally around the edge of a 25cm/10in a circle.
- Slide the meringue into the middle of your oven, turn down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off. The pavlova will be a pale creamy color rather than white. Turn off that heat so you can let this cool slowly in order to become cold.
- The next step is to make the lemon curd for this pie. Add a heatproof bowl over a pan of hot water, simmering gently on the stove, and add egg yolks, sugar, honey, and citrus juice into it & whisk vigorously until thickened (should coat back when reaching correct consistency). It will firm up more once cooled off.
- Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
- Spoon the lemon curd and cream mixture into the middle of the pavlova, and spread it over the base of a meringue nest.
- In a pan, add 100ml/3½fl oz of water and caster sugar. Bring to the boil while stirring then add zest and continue boiling for 2-3 minutes or until syrupy. Once it’s done pour into parchment paper before rolling in extra caster sugar. Leave to dry at room temperature!
- Place a small amount of candied zest in the middle of your pavlova, and serve.
Why you should serve lemon curd with your pavlova instead of whipped cream or ice cream?
If you’ve never had pavlova, it’s a meringue dessert that is light and fluffy like a soufflé. The outside of the pavlova is coated in sugar which gives it its signature crunchy crust on the bottom while still being airy and soft on top.
Pavlovas are usually served with whipped cream or ice cream but if you really want to elevate your dish, try serving lemon curd instead. With this tart citrus flavor as well as a smooth texture, this topping will enhance the sweetness of your pavlova without overpowering it.